Perfectly Poached

You either love runny yolks or it turns your stomach. I don’t particularly like soft whites so to get that perfect marriage of set white and creamy runny yolk takes a little time and practice. I have found the best way is to poach in a small saucepan.

Boil the kettle and fill up a small frying pan with the boiled water and put on a low heat.

You need very fresh eggs, gently crack 2 in the pan (mind your fingers) and leave them alone for 4 minutes. Don’t stir, don’t fold the whites over the yolk, just be patient.